I turned pantry staples into Black Bean Green Chili Enchiladas, packing corn tortillas with black beans, potatoes and melty cheese under a bright green sauce that hides a simple trick worth reading about.

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I can’t resist a tray of Black Bean Potato Green Chile Enchiladas. They sneak up on you: creamy potatoes, sturdy black beans and that bright green chile tang make every bite weirdly addictive.

I tested versions until it felt right, the kind of food that reads like Black Bean Potato comfort but then flips expectations. It’s not froufrou, it’s honest, a Taco Vegetarian favorite when you want something filling and a little spicy.

I promise you, there’s curiosity in the texture and the punch, and you’ll want to figure out why it hits that way.

Ingredients

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Potatoes: starchy, add carbs and creaminess, make enchiladas more filling
Black beans: protein and fiber, earthy flavor, keep it hearty and healthy
Green chiles: smoky, mildly spicy, give tangy warmth not sweetness
Corn tortillas: corn carbs, slight sweetness, crisp edges when toasted
Cheese: melty, creamy fat for richness, mild flavor balances the heat
Cilantro and lime: bright herb and acid, wakes flavors up
Onion: sweet to savory base, adds moisture and depth when softened
Garlic: sharp aromatic, small punch of savoriness, dont overcook it

Ingredient Quantities

1 1/2 lb potatoes peeled and diced (about 3 medium)

1 tbsp vegetable oil plus a little more for brushing tortillas

1 medium yellow onion finely chopped

3 cloves garlic minced

1 (15 oz) can black beans drained and rinsed

1 cup frozen or fresh corn kernels optional

1/2 cup roasted green chiles chopped (canned Hatch or similar)

2 cups green enchilada sauce (store bought or homemade)

12 corn tortillas 6 to 8 inch

2 cups shredded Monterey Jack or mild cheddar

2 tsp ground cumin

1/2 tsp chili powder or to taste

Salt and black pepper to taste

1/4 cup chopped fresh cilantro plus more for garnish

1 tbsp lime juice

1/2 cup sour cream or Mexican crema for serving optional

Nonstick spray or extra oil for greasing the baking dish

How to Make this

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1. Preheat oven to 375F and grease a 9×13 baking dish with nonstick spray or a little oil.

2. Put 1 1/2 lb peeled, diced potatoes in salted water, simmer until fork tender about 8 to 10 minutes, drain and rough mash so there’s still some little chunks.

3. While potatoes cook heat 1 tbsp vegetable oil in a large skillet over medium, add 1 medium chopped yellow onion and cook until soft about 5 to 7 minutes, stir in 3 minced garlic and cook 30 seconds.

4. Add 2 tsp ground cumin, 1/2 tsp chili powder, salt and black pepper to the onion mixture and cook 30 more seconds so the spices bloom.

5. Stir in 1 (15 oz) can black beans drained and rinsed, 1 cup corn if using, 1/2 cup chopped roasted green chiles, and the cooked potatoes; toss just until everything is warmed through, then remove from heat and mix in 1/4 cup chopped cilantro and 1 tbsp lime juice, taste and adjust salt.

6. Warm the 12 corn tortillas so they don’t crack when rolled, either wrap in a damp towel and microwave 30 to 45 seconds or heat each briefly in a skillet with a little oil brushed on, keep them covered so they stay pliable.

7. Pour about 1 cup of the 2 cups green enchilada sauce into the bottom of the greased baking dish so the enchiladas don’t stick, keep the rest warm.

8. Spoon roughly 1/3 to 1/2 cup of the filling into each tortilla, add a little of the shredded cheese inside if you like, roll up and place seam side down in the dish in rows.

9. Pour the remaining green enchilada sauce evenly over the rolled enchiladas, sprinkle 2 cups shredded Monterey Jack or mild cheddar over the top, bake uncovered 20 to 25 minutes until sauce is bubbly and cheese is melted and lightly golden.

10. Let rest 5 minutes, garnish with extra chopped cilantro and serve with 1/2 cup sour cream or Mexican crema on the side if desired.

Equipment Needed

1. 9×13 baking dish, for the enchiladas
2. Large pot with lid, to boil the potatoes
3. Colander, to drain potatoes and rinsed beans
4. Potato masher or sturdy fork, for a rough mash with little chunks
5. Large skillet, for the onion/bean filling and for warming tortillas
6. Wooden spoon or spatula, for stirring and scraping
7. Chef’s knife and cutting board, to chop potatoes onions chiles cilantro
8. Measuring cups and spoons, for sauce, cheese and spices
9. Microwave-safe plate and damp towel or small skillet and pastry brush, to warm/soften tortillas

FAQ

Q: Can I make these enchiladas ahead or freeze them? A: Yes. Assemble without the cheese if you plan to freeze, cover tightly with foil and freeze up to 2 months. To bake from frozen pop them in a 375 F oven covered for about 35 to 45 minutes, uncover add cheese and bake another 10 to 15 minutes until bubbly. If thawed overnight bake at 350 F about 25 to 30 minutes. Dont forget to label the dish with the date.

Q: My corn tortillas crack when I roll them, any tricks? A: Warm them first. Wrap a stack in a damp paper towel and microwave 30 to 45 seconds or heat briefly in a dry skillet or oil brush both sides with a little oil then warm 10 to 20 seconds per side. They will be pliable and roll up without falling apart, simple as that.

Q: Can I make this vegan or dairy free? A: Totally. Skip the cheese or use a vegan shredded cheese, swap sour cream for cashew crema or plain dairy free yogurt. Everything else stays the same, you might like adding sliced avocado or extra cilantro for creaminess.

Q: How do I make these spicier or milder? A: To turn up the heat add extra roasted green chiles, a chopped jalapeño when saut ing the onion, or a few dashes of your favorite hot sauce. To mellow them out use fewer chiles, replace with mild roasted poblanos, or stir in a little extra cheese or sour cream before serving.

Q: How should I store leftovers and reheat them? A: Store covered in the fridge up to 4 days. Reheat covered in a 350 F oven 15 to 20 minutes or microwave individual portions 1 to 2 minutes, stirring or flipping halfway. If they seem dry add a splash of enchilada sauce or water before reheating.

Q: Can I swap ingredients like potatoes or beans, or add meat? A: Yep, this recipe is forgiving. Use sweet potatoes or butternut, just cook them until tender first. Pinto or kidney beans work instead of black beans. For meat add cooked shredded chicken or chorizo, just mix it into the filling and adjust spices. Precook any swaps so the filling stays the right texture.

Black Bean Potato Green Chile Enchiladas Recipe Substitutions and Variations

Potatoes: swap with sweet potatoes (peel and roast till tender, they get sweeter so add a little extra lime) or roasted cauliflower florets for a lower-carb option (toss with oil and roast till browned)
Black beans: use pinto beans, cooked lentils or chickpeas — pintos are closest in taste, lentils hold up great and add protein
Roasted green chiles: use roasted poblano peppers (char, peel and chop) or canned diced green chiles; for more kick try chopped jalapeños, remove seeds to tame heat
Corn tortillas: use small flour or whole wheat tortillas if you like a softer wrap, or warm/steam corn tortillas and brush lightly with oil so they don’t crack

Pro Tips

1) Dont overwork the potatoes. Cook them just until fork tender and rough mash so you still have little chunks, that texture keeps the filling from turning into glue. If the potatoes are too hot when you stir everything together the beans will break down more, so let them cool a couple minutes and taste for salt before rolling.

2) Warm the tortillas right before filling, and keep them covered. Microwave wrapped in a damp towel or brush each one with a bit of oil in a skillet so they bend without cracking. If one still splits, use it as a bottom layer or eat it on the side, dont waste it.

3) Bloom the spices in the pan and finish the bright stuff off heat. Cook the cumin and chili briefly in the onion and garlic so they open up, then add lime juice and cilantro after you take the mixture off the heat so their flavor stays fresh. Putting a little cheese inside each roll, plus more on top, helps the enchiladas stick together and gives you molten centers.

4) Make ahead and fix for leftovers. Assemble the dish the night before, cover tightly and bake the next day (add 5 to 10 extra minutes). You can also freeze unbaked enchiladas: freeze covered, thaw overnight in the fridge, add a bit extra sauce if it looks dry and bake until bubbly. Reheat leftovers in the oven to keep the tops crisp, not the microwave.

Black Bean Potato Green Chile Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

480

kcal

Equipment: 1. 9×13 baking dish, for the enchiladas
2. Large pot with lid, to boil the potatoes
3. Colander, to drain potatoes and rinsed beans
4. Potato masher or sturdy fork, for a rough mash with little chunks
5. Large skillet, for the onion/bean filling and for warming tortillas
6. Wooden spoon or spatula, for stirring and scraping
7. Chef’s knife and cutting board, to chop potatoes onions chiles cilantro
8. Measuring cups and spoons, for sauce, cheese and spices
9. Microwave-safe plate and damp towel or small skillet and pastry brush, to warm/soften tortillas

Ingredients

1 1/2 lb potatoes peeled and diced (about 3 medium)
1 tbsp vegetable oil plus a little more for brushing tortillas
1 medium yellow onion finely chopped
3 cloves garlic minced
1 (15 oz) can black beans drained and rinsed
1 cup frozen or fresh corn kernels optional
1/2 cup roasted green chiles chopped (canned Hatch or similar)
2 cups green enchilada sauce (store bought or homemade)
12 corn tortillas 6 to 8 inch
2 cups shredded Monterey Jack or mild cheddar
2 tsp ground cumin
1/2 tsp chili powder or to taste
Salt and black pepper to taste
1/4 cup chopped fresh cilantro plus more for garnish
1 tbsp lime juice
1/2 cup sour cream or Mexican crema for serving optional
Nonstick spray or extra oil for greasing the baking dish

Directions

Preheat oven to 375F and grease a 9×13 baking dish with nonstick spray or a little oil.
Put 1 1/2 lb peeled, diced potatoes in salted water, simmer until fork tender about 8 to 10 minutes, drain and rough mash so there's still some little chunks.
While potatoes cook heat 1 tbsp vegetable oil in a large skillet over medium, add 1 medium chopped yellow onion and cook until soft about 5 to 7 minutes, stir in 3 minced garlic and cook 30 seconds.
Add 2 tsp ground cumin, 1/2 tsp chili powder, salt and black pepper to the onion mixture and cook 30 more seconds so the spices bloom.
Stir in 1 (15 oz) can black beans drained and rinsed, 1 cup corn if using, 1/2 cup chopped roasted green chiles, and the cooked potatoes; toss just until everything is warmed through, then remove from heat and mix in 1/4 cup chopped cilantro and 1 tbsp lime juice, taste and adjust salt.
Warm the 12 corn tortillas so they don't crack when rolled, either wrap in a damp towel and microwave 30 to 45 seconds or heat each briefly in a skillet with a little oil brushed on, keep them covered so they stay pliable.
Pour about 1 cup of the 2 cups green enchilada sauce into the bottom of the greased baking dish so the enchiladas don't stick, keep the rest warm.
Spoon roughly 1/3 to 1/2 cup of the filling into each tortilla, add a little of the shredded cheese inside if you like, roll up and place seam side down in the dish in rows.
Pour the remaining green enchilada sauce evenly over the rolled enchiladas, sprinkle 2 cups shredded Monterey Jack or mild cheddar over the top, bake uncovered 20 to 25 minutes until sauce is bubbly and cheese is melted and lightly golden.
Let rest 5 minutes, garnish with extra chopped cilantro and serve with 1/2 cup sour cream or Mexican crema on the side if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.